Saute one chopped onion and 2 cloves garlic (crushed) in 1 tablespoon olive oil. Add 2 cans College Inn chicken broth. Add 1 can stewed tomatoes. Bring to a simmer and add 1 pound tortellini. Add fresh or frozen spinach (approximately 1/2 pound).

Serve when tortellini and spinach are cooked through. Garnish with grated cheese. (Variation of NCMH Kitchen's tortellini soup.)